Candied Fruits - Oh Dear!

Candied Lemons and oranges

The Candied Oranges and Lemons looked so promising during the majority of time that they were soaking in sugar syrup, but the end result is quite a disappointment. The rinds are far too hard and the structure of the lemons has partially collapsed. I think that perhaps I didn't poach them for long enough on the first day. I've not given up all hope and have left the bulk of the fruit in the syrup to, hopefully, candy further.

I'm almost sure that it's me at fault and not the recipe, so I've shown 'the courage of my convictions' by risking another attempt. This time using pineapple.

Pineapple Candying

These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.